BreakFast

Raspberry Vanilla Cream Crepes

Bright, thin crepes filled with sweet whipped cream and tart raspberries make a light and elegant treat. These Raspberry Vanilla Cream Crepes are soft, slightly crisp at the edges, and fragrant with vanilla. They take little time to make and shine at breakfast, brunch, or as a simple dessert. The whipped cream adds silkiness while fresh raspberries give bright color and a juicy pop.

Recipe Information

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 (about 2 crepes per person)
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 490 kcal
Protein: 11 g
Carbohydrates: 37 g
Fat: 33 g
Fiber: 3 g
Sugar: 11 g
Sodium: 95 mg

Why Make This Raspberry Vanilla Cream Crepes

These crepes are quick and showy. The batter is simple and makes thin, tender layers. The vanilla-scented batter smells warm and sweet as it cooks. Fresh raspberries cut the richness with tartness and texture. The whipped cream makes each bite smooth and airy. Make them for a weekend breakfast, a light dessert, or when you want something pretty with little fuss.

How to Make Raspberry Vanilla Cream Crepes

This recipe uses basic pantry items and fresh raspberries. The technique is easy: make a thin batter, cook crepes one at a time in a non-stick skillet, then fill and fold. Read the tips below for even, lacy crepes and a neat assembly.

Ingredients:

1 cup all-purpose flour
2 large eggs
1 1/2 cups milk
1 tablespoon sugar
1 teaspoon vanilla extract
2 tablespoons melted butter
1 cup fresh raspberries
1 cup whipped cream
Powdered sugar for dusting

Directions:

Step 1: Preparation

In a mixing bowl, whisk together flour, eggs, milk, sugar, vanilla extract, and melted butter until smooth. Aim for a thin, lump-free batter. If you see small bubbles, that is fine.

Step 2: Mixing

Give the batter a final whisk so it is uniform. If you have time, let the batter rest 10–30 minutes in the fridge for a smoother texture and fewer tears when cooking. Stir gently before cooking.

Step 3: Cooking

Heat a non-stick skillet over medium heat and lightly grease it with a little butter or oil. Pour a ladleful of batter into the skillet, then quickly tilt and swirl the pan so the batter coats the bottom in a thin layer. Cook for about 1–2 minutes until the edges lift and the bottom is lightly golden. Flip with a spatula and cook for another minute. Transfer the crepe to a plate and repeat with the remaining batter. Stack cooked crepes on a plate with a sheet of parchment between them to keep them from sticking.

Step 4: Finishing

To assemble, spread whipped cream on one half of each crepe, top with fresh raspberries, then fold the crepe over once or twice to make a neat package. Dust with powdered sugar before serving. Serve immediately so the whipped cream stays light and the raspberries stay vibrant.

How to Serve Raspberry Vanilla Cream Crepes

Serve warm or at room temperature. Plate two crepes per person and add extra raspberries and a spoon of whipped cream. For an elegant finish, drizzle a little honey or melted chocolate over the top. These crepes pair well with coffee, tea, or a glass of chilled sparkling wine for a brunch or special treat.

How to Store Raspberry Vanilla Cream Crepes

Unfilled crepes: Cool completely, stack with parchment paper between, and store in an airtight container in the refrigerator for up to 2 days. You can also freeze stacks for up to 2 months; thaw in the fridge.
Filled crepes (with whipped cream and raspberries): Best eaten the same day. Store in the refrigerator for up to 24 hours, covered, but note whipped cream will soften and raspberries may release juice.
Reheating: Warm unfilled crepes in a dry skillet over low heat for 20–30 seconds per side. For frozen crepes, thaw in the fridge before warming.

Expert Tips for Perfect Raspberry Vanilla Cream Crepes

Use a non-stick skillet or crepe pan and keep it at medium heat. Too hot and the crepes burn; too cool and they stay pale and soft.
Thin batter is key. If your batter seems thick, add a splash of milk until it reaches pourable consistency.
Lightly grease the pan with a paper towel dipped in oil to avoid excess butter pooling and creating hot spots.
Swirl quickly after pouring to get an even, thin layer. Practice makes perfect—your first crepe often acts as a test.
Resting the batter 10–30 minutes relaxes the gluten and gives silkier crepes, but you can cook right away if short on time.
For easier flipping, lift the edges with a spatula and slide the spatula under before turning; don’t try to flip too early.
Use firm but ripe raspberries for the best texture — overly soft berries will break and stain the crepes.
If you prefer lower fat, use low-fat milk and lighten whipped cream with a dollop of Greek yogurt mixed in.

Delicious Variations

Lemon-Raspberry: Add a teaspoon of lemon zest to the batter and drizzle lemon curd when assembling.
Chocolate-Hazelnut: Spread a thin layer of chocolate-hazelnut spread and add sliced bananas instead of raspberries.
Berry Medley: Use a mix of strawberries, blueberries, and raspberries with a light honey-yogurt topping.
Savory Twist: Omit sugar and vanilla, and fill with goat cheese, sautéed spinach, and smoked salmon for a savory brunch crepe.
Lighter Version: Swap whipped cream for Greek yogurt sweetened with a touch of honey and vanilla.

Frequently Asked Questions

How thin should the batter be?
Aim for a consistency similar to heavy cream or thin pancake batter. It should spread easily when poured and swirled. Add a little milk if it is too thick.
Can I make the batter ahead?
Yes. Store the batter in the fridge for up to 24 hours. Give it a gentle whisk before using. If it thickens, thin with a splash of milk.
Can I use frozen raspberries?
You can, but frozen berries release more juice when they thaw. Pat them dry with paper towels and use them just before serving to avoid soggy crepes.
How do I stop crepes from sticking?
Use a good non-stick skillet and only a thin smear of butter or oil. Wipe the pan between crepes if the surface gets gummy. A well-seasoned crepe pan also helps.
Can I make these gluten-free?
Yes. Use a 1:1 gluten-free all-purpose flour blend. The texture may differ slightly, but the crepes will still be thin and pliable.
How many crepes does this batter make?
This batter yields about 8–10 thin crepes, depending on pan size. Plan on 2 crepes per serving for a light meal.
How should I assemble crepes for a party?
Cook all crepes in advance and keep them covered. Just before serving, warm them briefly and fill with cream and berries at the last minute to keep them fresh.

Conclusion

These Raspberry Vanilla Cream Crepes are an easy way to make a fresh, impressive dish. The crepes are tender with lightly crisp edges, the vanilla adds warmth, and the raspberries give a bright, juicy contrast. Try them for a special breakfast, a relaxed brunch, or a simple dessert. For more ideas and a recipe source, see Raspberry Vanilla Cream Crepes | Cooking on the Front Burner. Enjoy making and sharing these delightful crepes!